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Recipes
Chicken Parmesan
By jenlin
4 servings
- One 24-ounce jar good-quality marinara sauce
- 1 tablespoon balsamic vinegar
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan
- 1/4 cup finely chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 2 large egg whites, lightly beaten
- 1 1/2 pounds chicken tenders
- 12 ounces whole-wheat angel hair pasta
- 1 tablespoon olive oil
- 1/2 cup shredded fresh mozzarella
Breakfast Sausage Casserole
By jenlin
Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish
- Butter, for greasing
- 5 slices of day old bread
- 1 pound fresh bulk pork sausage with sage
- 10 ounces sharp Cheddar, grated
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs, lightly beaten
Pumpkin Spice Pull-Apart Bread
By jenlin
Preheat oven to 350° and butter a 9x5-inch loaf pan
- FOR THE PULL-APART BREAD
- Butter, for pan
- 1 c. sugar
- 1 1/2 tsp. pumpkin pie spice, divided
- 1 (16-oz.) can refrigerated biscuits, halved lengthwise
- 1 c. pumpkin puree
- 1/2 tsp. pure vanilla extract
- FOR THE GLAZE
- 1/4 (8-oz.) block cream cheese, softened
- 1/2 c. powdered sugar
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. pumpkin pie spice
- 1/4 c. milk
Green Tomato and Vidalia Onion Gratin
By jenlin
Preheat the oven to 350 degrees F
- 1/4 pound bacon
- 1 cup fresh bread crumbs
- 2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
- 4 large green tomatoes, sliced 1/4-inch thick
- Kosher salt and freshly cracked black pepper
- 6 ounces sharp white Cheddar, grated, about 1 1/2 cups
SPAGHETTI CARBONARA
By jenlin
Cook spaghetti - when almost done add green peas and cook for 2 minutes and reserve 1 cup cooking liquid Cook bacon...
- 1 LB SPAGHETTI
- 2 tablespoon bacon drippings
- 12 ounces diced browned bacon
- 1 SMALL ONION CHOPPED
- 2 eggs
- 1/4 cup parmesan cheese
- 1/4 cup romano cheese
- PEPPER
- 1/4 C CHOPPED PARSELY
- 1 clove garlic
- 1 1/2 cup frozen peas
- 1/2 cup chicken broth
- 1/2 cup white wine
Shrimp, Lemon and Tarragon Risotto
By jenlin
See full recipe notes 4 cups=1quart Source: BJ’s Journal More top-rated recipes:
- 2 qts vegetable or chicken broth
- 18 large uncooked shrimp, peeled, deveined and butterflied
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 lg spanish onion, peeled and diced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 Tbsp grated lemon zest
- 2 Tbsp chopped fresh tarragon leaves
- Coarse Salt
- Freshly ground black pepper
Quick Pickles
By jenlin
Special equipment: a wide-mouth quart size Mason jar Combine the vinegar, sugar, crushed red pepper flakes, seed...
- 1 1/2 cups cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon celery seeds
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon minced fresh dill
- One 12-ounce cucumber, sliced into thin discs
- 1 jalapeño, seeded and sliced thinly, optional
- 1/2 small onion, thinly sliced
Slow-Cooker Cheesy Hash Brown Casserole
By jenlin
Spray a 5 -quart slow cooker with cooking spray
- 1 tablespoon butter
- 1 small onion, diced
- 2 to 3 cloves garlic, finely chopped
- 1 bag (32 oz) refrigerated hash brown potatoes
- 3 cups shredded Cheddar cheese (12 oz)
- 2 cups sour cream
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Ham 'n' Cheese Pie Recipe
By jenlin
In a greased 10-in. quiche dish or pie plate, layer the ham, Swiss cheese, bacon, cheddar cheese, onion and green p...
- 1 cup diced fully cooked ham
- 3/4 cup shredded Swiss cheese
- 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 3/4 cup shredded sharp cheddar cheese
- 3 tablespoons chopped onion
- 3 tablespoons chopped green pepper
- 1 cup milk
- 1/4 cup biscuit/baking mix
- 2 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Grilled Asparagus with Caper Vinaigrette
By jenlin
Dina Guillen, Cooking Light AUGUST 2010
- 1 1/2 pounds asparagus spears, trimmed
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- Cooking spray
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 teaspoons capers, coarsely chopped
- 1/4 cup small basil leaves